With the holiday season upon us, it's hard to stay focused on healthy eating. Here is a healthier version of the traditional green bean casserole. Just as yummy, minus all the cream, with Broth Masters Bone Broth for added nutrient rich benefits. Mise en place: Steps 2 & 3 of the green bean casserole, Onions and Mushrooms, can be made a day ahead of time and refrigerated.
INGREDIENTS:
Crispy Onions: (can not be made ahead)
- 1 large onion, sliced very thin
- 1 cup extra virgin olive oil
- Kosher salt
Green Bean Casserole:
- Reserved extra virgin olive oil from crispy onions
- 1 lb sliced button and/or shitaki mushrooms
- 2 lbs cipollini onions or pearl onions
- 4 garlic cloves, minced
- 1 tsp fresh thyme leaves
- 2 tablespoons all-purpose flour
- ½ cup dry white wine
- 2 cups Broth Masters Bone Broth
- 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 2 tbls all purpose flour
- ½ white wine
- Kosher salt
- Fresh ground pepper
PREPARATION:
Crispy Onions:
- Line a baking sheet with paper towels.
- In a large sauté pan over medium heat, heat olive oil until adding a slice of onion sizzles. Add all onions and cook for 20 to 30 minutes, or until golden brown and crunchy. Take your time with this step; the payoff is crispy, crunchy onions.
- Transfer to baking sheet, sprinkle with kosher salt and pepper.
Green Bean Casserole:
- Preheat oven to 350°F. Grease a large casserole dish or Dutch oven.
- In a large sauté pan over medium high heat, sauté mushrooms in 1 tablespoon of reserved olive oil for 5 to 7 minutes, until golden brown and slightly crispy on the edges. Season with salt and pepper, and transfer to a bowl. Set aside.
- Warm 2 tablespoons of reserved olive oil in a large sauté pan over medium heat. Add Cipollini onions, season well with salt and pepper and cook, turning occasionally, until onions are a deep caramel brown, about 45 minutes. Add garlic and thyme to the pan and continue cook for 1 minute, until the garlic has softens and is fragrant. Transfer onions and garlic to the bowl with mushrooms.
At this point you can refrigerate for one day.
- Add 2 tablespoons more of reserved olive oil to the pan. Add flour and whisk together with oil. Pour in white wine and cook for 1 minute. Pour in broth, and whisk into a thick sauce. Add mushrooms and onions back to the pan and stir to combine.
- Toss green beans with 1 tablespoon of reserved olive oil, salt, and pepper. Then fold green beans into the sauce. Pour into prepared casserole or Dutch oven, and bake uncovered at 350°F for 20 minutes. Sprinkle crispy onions on top, continue baking for 10 more minutes.